You know how you have those favorite recipes you keep in your handwritten book and make over and over again, so much so that they become as much a part of you as they were of the person who wrote them originally? This is one of those. As promised, the second of my savory and sweet pie posts, and this time it’s a fantastically easy and absolutely delicious pie of the sweet variety, the perfect dessert for all occasions.
Here’s my go-to pie to make for holidays and company, because most everyone loves chocolate and it comes together in a snap with a pre-made pie crust or an unbaked pie shell. Yes, Chocolate Fudge Pie is indeed just what you need when the rest of the meal is troublesome or time consuming, or if you’re entertaining at the end of a busy work week, or even if you just love chocolate pie and have a craving. The pie you see here was made during the holidays…for Thanksgiving in fact, but I’m just getting around to posting. It’s such a great recipe to have in your back pocket and that’s really why I wanted to share it. Truly a recipe that deserves to live on and on.
When I first tasted this pie I was much younger. A dear family friend named Rachel served it at her home. I immediately fell in love with it, even though I’ve never been a big pie eater. Both the texture and the taste of this pie spoke to me. And even though I didn’t cook much back then, I really wanted the recipe…and I’ve been making it ever since! I was told at the time where the recipe originally came from and I believe it was either from a church cookbook or a community club cookbook from Birmingham, Alabama. Since I don’t know who to attribute it to I will call it Rachel’s pie in honor of her sharing the recipe, and I thank her as well as the original recipe creator out there, whoever you are! I guarantee if you make this, you’ll be thanking them, too.
In texture, this pie is a cross between a true chess pie and a cream pie. The pie forms a crust on top very much like a chess pie, but within lies a creamy and light, but fudge-y tasting center. Just chocolatey enough, and not too much. While it is wonderful unadorned, I like to serve mine with a little dollop of some Grand Marnier and orange zest-flavored whipped cream (mostly unsweetened) and I find that to be the perfect accompaniment. (Or a little scoop of vanilla ice cream, whatever floats your boat!)
Is this decadent? Sure. But if you share it, you can’t feel too bad about it. That’s my motto and I’m sticking to it. Live life and enjoy it!
Note: You’ll see my cool Colonial Williamsburg pie plate was the cooking vehicle for this pie, too. See my last post for details on that.
Rachel’s Chocolate Fudge Pie
1/2 stick (4 Tablespoons) unsalted butter
3 Tablespoons good quality unsweetened cocoa powder (Hershey’s works well.)
1 1/2 cups sugar (I use cane sugar)
1/2 cup evaporated milk
dash of salt, I use kosher or kosher sea salt (1/16 teaspoon is a dash of table salt, 1/8 teaspoon is a dash of kosher salt)
1 teaspoon good quality vanilla extract (I use Madagascar Bourbon Vanilla)
1- 9 inch unbaked pie shell
Preheat your oven to 400 degrees F. Melt the butter over low heat and remove it from the heat. Stir in the cocoa powder and the sugar. Beat the 2 eggs with a whisk and stir them into the butter/sugar/cocoa mixture until well combined. Add the evaporated milk, salt and vanilla and stir to blend well. Pour into the unbaked pie shell. Bake at 400 degrees F for 10 minutes, then at 350 degrees F for 20-25 minutes. (Puffed and shaky when done, it falls.) Serve with a dollop of whipped cream, Grand Marnier and orange scented whipped cream, or ice cream.
Grand Marnier and Orange Scented Whipped Cream
1 1/2 cups heavy whipping cream
1/2 teaspoon fresh orange zest, minced
1 teaspoon sugar
1 1/2 Tablespoons Grand Marnier Liqueur
In a medium bowl, whip the cream until it forms soft peaks. Add the sugar, zest and Grand Marnier. Whip another few seconds until the ingredients are combined and the cream is just beginning to stiffen. Do not overbeat. Serve a dollop on top of above pie. Stir any leftovers into coffee or hot chocolate.